Hot-Bread Recipes


63. SOFT GINGERBREAD.--As a hot bread for breakfast, soft gingerbread like that illustrated in Figure 17 is very satisfactory, and with or without icing it may be served as cake with fruit for luncheon. Sweet milk and baking powder are generally used in gingerbread, but sour milk may be substituted for sweet milk and soda in the proper proportion may be used in place of baking powder. If not too much spice is used in a bread of this kind, it is better for children than rich cake, and, as a rule, they are very fond of it.

[Illustration: FIG. 17.]

(Sufficient for One Medium-Sized Loaf)
  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. soda
  • 1/4 c. sugar
  • 1/2 tsp. salt
  • 2 tsp. ginger
  • 1 tsp. cinnamon
  • 1 egg
  • 1/2 c. milk
  • 1/2 c. molasses
  • 1/4 c. butter or other fat

Mix the flour, baking powder, soda, sugar, salt, and spices. Beat the egg, add the milk and molasses to it, and stir these into the first mixture. Melt the fat and stir it into the batter. Pour the batter into a well-greased loaf pan, and bake in a moderate oven for about 35 minutes. If preferred, the mixture may be poured into individual muffin pans and baked in a moderate oven for about 25 minutes.

64. BOSTON BROWN BREAD.--A hot bread that finds favor with most persons is Boston brown bread, which is illustrated in Fig. 18.

[Illustration: FIG. 18.]

Such bread, instead of being baked in the oven, is steamed for 3-1/2 hours. It may be made plain, according to the accompanying recipe, or, to give it variety, raisins or currants may be added to it. Boston brown bread may be steamed in an ordinary coffee can, such as is shown in Fig. 18, in a large baking-powder can, or in a can that is made especially for this purpose. A regular steaming can for Boston brown bread is, of course, very convenient, but the other cans mentioned are very satisfactory. A point to remember in the making of brown bread is that the time for steaming should never be decreased. Oversteaming will do no harm, but understeaming is liable to leave an unbaked place through the centre of the loaf.

(Sufficient for One Medium-Sized Loaf)
  • 1 c. white flour
  • 1 c. graham flour
  • 1 c. corn meal
  • 3/4 tsp. soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 c. molasses
  • 1-3/4 c. sweet milk

Mix and sift the flour, corn meal, soda, baking powder, and salt. Add the molasses and milk and mix all thoroughly. Grease a can and a cover that fits the can tightly. Fill the can two-thirds full of the mixture and cover it. Place it in a steamer and steam for 3-1/2 hours. Dry in a moderate oven for a few minutes before serving.

65. NUT LOAF.--The use of nuts in a hot bread increases the food value and imparts a very delicious flavour. It is therefore very attractive to most persons, but it is not a cheap food on account of the usual high price of nuts. Thin slices of nut bread spread with butter make very fine sandwiches, which are especially delicious when served with tea.

(Sufficient for One Medium-Sized Loaf)
  • 2 c. flour
  • 1/2 c. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 4 Tb. fat
  • 1 egg
  • 1 c. milk
  • 1/2 c. English walnuts

Mix and sift the flour, sugar, baking powder, and salt, and then work in the fat. Add the egg, well beaten, and the milk, and then stir in the nut meats, which should be chopped. Turn into a well-greased loaf pan, and bake in a moderate oven for about 45 minutes.

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Hot Breads in the Diet | Principal Requirements for Hot Breads | Leavening Agents | Hot-Bread Utensils and Their Use | Preparing the Hot-Bread Mixture | Baking the Hot-Bread Mixture | Serving Hot Breads | Popover Recipes | Griddle-Cake Recipes | Waffle Recipes | Muffin Recipes | Corn-Cake Recipes | Biscuit Recipes | Miscellaneous Hot-Bread Recipes | Utilising Left-Over Hot Breads | Luncheon Menu

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